Step 1

KBT (s) ⇌ K^{+} (aq) + BT^{-} (aq)

$\overline{){{\mathbf{K}}}_{{\mathbf{sp}}}{\mathbf{}}{\mathbf{=}}\mathbf{\left[}{\mathbf{K}}^{\mathbf{+}}\mathbf{\right]}\mathbf{\left[}{\mathbf{BT}}^{\mathbf{-}}\mathbf{\right]}}\phantom{\rule{0ex}{0ex}}\mathbf{3}\mathbf{.}\mathbf{8}\mathbf{\times}{\mathbf{10}}^{\mathbf{-}\mathbf{4}}\mathbf{}\mathbf{=}\mathbf{\left(}\mathbf{x}\mathbf{\right)}\mathbf{\left(}\mathbf{x}\mathbf{\right)}\phantom{\rule{0ex}{0ex}}\sqrt{{\mathbf{x}}^{\mathbf{2}}}\mathbf{}\mathbf{=}\mathbf{}\sqrt{\mathbf{3}\mathbf{.}\mathbf{8}\mathbf{\times}{\mathbf{10}}^{\mathbf{-}\mathbf{4}}}$

**x = molar solubility = 0.01949 M**

Cream of tartar, a common ingredient in cooking, is the common name for potassium bitartrate (abbreviated KBT, molar mass = 188.2 g/mol). Historically, KBT was a crystalline solid that formed on the casks of wine barrels during the fermentation process. Calculate the maximum mass of KBT that can dissolve in 250.0 mL of solution to make a saturated solution. The K_{sp} value for KBT is 3.8 X 10^{-4}.

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